Indulge in the perfect combination of tangy lemon and sweet blueberry flavors with this Lemon Blueberry Shortbread Mousse Cake. This dessert brings together a buttery shortbread crust, a creamy lemon mousse, and a vibrant blueberry topping to create a treat that’s as beautiful as it is delicious. Whether you’re hosting a summer party or just treating yourself, this no-bake dessert is guaranteed to impress everyone.
Ingredients:
Produce :
- 2 cups fresh blueberries
- Zest of 2 lemons
Condiments :
- 9/16 cup fresh lemon juice
Baking & Spices :
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 pinch of salt
Dairy :
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1 cup heavy cream
Desserts :
- 1 tbsp powdered gelatin
Liquids :
- 2 tbsp water
Instructions:
- Prepare the Shortbread Crust : In a bowl, combine 1/2 cup of unsalted butter, 1/4 cup powdered sugar, and a pinch of salt. Mix until smooth. Gradually add 1 cup of flour and knead into a dough. Press the dough into a greased 9-inch springform pan to form an even layer. Chill the crust in the refrigerator for 20 minutes.
- Make the Lemon Mousse : In a small bowl, combine 1 tbsp of gelatin powder with 2 tbsp of water. Let it bloom for 5 minutes. Heat the gelatin mixture over low heat until fully dissolved. Set aside to cool slightly. In a mixing bowl, beat the cream cheese, 1/2 cup powdered sugar, and lemon zest until smooth. Gradually add 9/16 cup of fresh lemon juice and the dissolved gelatin. Mix well. In another bowl, whip 1 cup of heavy cream until stiff peaks form, then gently fold it into the lemon mixture.
- Prepare the Blueberry Topping : In a saucepan, combine 2 cups of fresh blueberries, 3/4 cup granulated sugar, and 2 tbsp of water. Cook over medium heat until the blueberries soften and the mixture thickens. Let the mixture cool to room temperature.
- Assemble the Cake : Spread the lemon mousse evenly over the shortbread crust. Pour the cooled blueberry mixture on top of the mousse layer, spreading it out evenly. Refrigerate the cake for at least 4 hours or overnight to set.
- Serve and Enjoy : Carefully remove the cake from the springform pan. Garnish with additional lemon zest and fresh blueberries if desired. Slice and serve chilled. Enjoy the refreshing combination of lemon and blueberry in every bite!
Conclusion:
This Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that offers a balance of tangy, sweet, and creamy flavors with every bite. The simple preparation process makes it a perfect recipe for both experienced bakers and beginners. Serve it at your next gathering or enjoy it as a special treat for yourself—you’ll find it hard to resist!
Delightful Lemon Blueberry Shortbread Mousse Cake Recipe
A luscious Lemon Blueberry Shortbread Mousse Cakelayered with a buttery crust, creamy lemon mousse, and a fresh blueberrytopping, perfect for any occasion.
Ingredients
Produce :
- 2 cups fresh blueberries
- Zest of 2 lemons
Condiments :
- 9/16 cup fresh lemon juice
Baking & Spices :
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 pinch of salt
Dairy :
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1 cup heavy cream
Desserts :
- 1 tbsp powdered gelatin
Liquids :
- 2 tbsp water
Instructions
- Prepare the Shortbread Crust : In a bowl, combine 1/2 cup of unsalted butter, 1/4 cup powdered sugar, and a pinch of salt. Mix until smooth. Gradually add 1 cup of flour and knead into a dough. Press the dough into a greased 9-inch springform pan to form an even layer. Chill the crust in the refrigerator for 20 minutes.
- Make the Lemon Mousse : In a small bowl, combine 1 tbsp of gelatin powder with 2 tbsp of water. Let it bloom for 5 minutes. Heat the gelatin mixture over low heat until fully dissolved. Set aside to cool slightly. In a mixing bowl, beat the cream cheese, 1/2 cup powdered sugar, and lemon zest until smooth. Gradually add 9/16 cup of fresh lemon juice and the dissolved gelatin. Mix well. In another bowl, whip 1 cup of heavy cream until stiff peaks form, then gently fold it into the lemon mixture.
- Prepare the Blueberry Topping : In a saucepan, combine 2 cups of fresh blueberries, 3/4 cup granulated sugar, and 2 tbsp of water. Cook over medium heat until the blueberries soften and the mixture thickens. Let the mixture cool to room temperature.
- Assemble the Cake : Spread the lemon mousse evenly over the shortbread crust. Pour the cooled blueberry mixture on top of the mousse layer, spreading it out evenly. Refrigerate the cake for at least 4 hours or overnight to set.
- Serve and Enjoy : Carefully remove the cake from the springform pan. Garnish with additional lemon zest and fresh blueberries if desired. Slice and serve chilled. Enjoy the refreshing combination of lemon and blueberry in every bite!
